Greek cucumber salad with tomato and couscous
A taste of Greece – make double, serve half today and refrigerate half for lunch tomorrow.
1 cup couscous
1 cup boiling water
½ cucumber, diced
1 red capsicum, diced
1 Tbsp chopped fresh mint
½ red onion, finely diced
¼ cup pitted, sliced olives (optional)
2 Tbsp lemon juice
2 Tbsp canola oil
Place couscous in a bowl and cover with the boiling water.
Cover the bowl with a lid or cling wrap and let it stand for 10 minutes.
Break up the soaked couscous with a fork and refrigerate for at least 30 minutes or until cold.
In a large bowl mix together the remaining ingredients with the cold couscous.
Serve or refrigerate until needed.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1g|